Том 16 № 2

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https://card-file.ontu.edu.ua/handle/123456789/24890

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INVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE
(2022) V. Kolesnyk, N. Penkina, V. Polupan, S. Sorokina, D. Odarchenko, A. Penkin
A promising way of reducing the toxicity of ethanol is purifying the water/alcohol mixture with sorbents. This paper proves the effectiveness of the method when prepared whey powder is used to remove toxic elements from a water/alcohol mixture. In the test samples, the mass concentration of toxic substances (methyl acetate, ethyl acetate, methanol) was determined by high-performance gas chromatography. It has been established how the effectiveness of purifying the alcohol/water mixture depends on the amount of the sorbent added and on the resting duration. The amount of the sorbent was 3–9 kg per 1000 dal, when calculated as whey powder, and the resting time was 1–5 hours. The maximum decrease in toxic substances was observed when prepared whey (whey powder equivalent) was added in the amount 6.0±1.0 kg per 1000 dal, with 3 hours’ resting. Under these purification conditions, the mass concentration of aldehydes in the water/alcohol mixture was reduced by 30%, the volume fraction of methanol by 27%, the mass concentration of esters by more than 70%, and the concentration of fusel oil did not exceed the detection threshold. The toxic substances decrease due to the coagulation of whey protein with quite a branched surface, which is accompanied by the sorption of toxic substances dissolved in the water/alcohol mixture, especially of those with a large molecular weight. These toxic components are the ones that can reduce the quality of raw materials and degrade the sensory properties. Purification of the water/alcohol mixture, when toxic compounds are removed with the help of prepared whey powder, improves the sensory characteristics. A sample purified with milk whey has a softer and more rounded flavour and a characteristic shine. The use of prepared whey as a sorbent to purify the water/alcohol mixture allows obtaining a low-toxic product with improved sensory properties.
FATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE
(2022) V. Danchuk, S. Midyk, O. Danchuk, А. Levchenko, V. Korniyenko, V. Ushkalov, M. Bogach
The consumption of raw drinking milk and pasteurised drinking milk is a topic still widely debated around the world. Raw drinking milk, as for its biological safety, can pose a number of hazards to human health. However, pasteurised milk, too, can vary in its biological value. The composition of milk directly depends on the physiological state of the mammary gland. So, taking into account the intensity of fatty acid exchange in this organ, it can be assumed that the physiological state of dairy cows’ mammary gland can affect the biological value of the secretion, in particular, its fatty acid composition. The paper shows the changes in the fatty acid composition of milk, depending on how intensely the mastitic lesion of the mammary gland has developed, ranging from the subclinical form of the disease (the signs of the disease are unmanifest) to the clinical form (the signs of the disease are clearly manifest). Cows with the subclinical form of mastitis pose the greatest biohazard: they show no clinical signs of the disease, so raw milk from these cows more easily finds its way onto numerous markets. The research was conducted in 974 dairy cows of various breeds in 6 farms of the steppe zone of Ukraine (Odesa, Mykolaiv, and Poltava regions). Each of the forms of mastitis (subclinical and clinical) has been found in about 20% of the dairy livestock. The main pathogen causing mammary gland infection is Staphylococcus aureus bacteria (36.6-47.4%). Changes in the fatty acid composition of milk of cows with subclinical mastitis have been shown. It has been established that the proportion of long-chain fatty acids decreases and the percentage of short-chain fatty acids increases, along with a decrease in mono- and polyunsaturated fatty acids. It has been proved that that the subclinical form of mastitis affects the content of C4:0, C10:0 (ղ²ᵪ = 0.90–0.94 arb. units; р<0.001), and C18:1n9c (ղ²ᵪ = 0.36–0.84 arb. units; р<0.001) in cow’s milk. With the cows’ clinical recovery, the content of all fatty acids in milk does not immediately return to the indicators observed before the disease.
MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS
(2022) A. Foshchan, V. Yevlash, V. Potapov
This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch, as a cheap ingredient in the production of gel semi-finished products and confectionery based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcelaran. Food gelatin (Ukraine), agar (Germany), furcelaran (Estonia), modified potato starch OPV-1 (Ukraine), modified potato starch Farinex VA-40 (Netherlands), modified pea starch Emden ESH-15 (Germany) were used in the work. The experimental study has been performed concerning the strength of gel-forming heterogeneous systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - fercellaran – water’, and homogeneous systems: ‘agar - water’, ‘fursalaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of a heterogeneous gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a heterogeneous gel-forming system has been obtained. The adequate mathematical model for forecasting the strength of modelling systems of gel-forming, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other heterogeneous gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
USING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS
(2022) V. Cheliabiieva, N. Buialska, N. Denysova
Boiled sweets are a popular type of sweets. In their classic recipe, boiled sweets are a source of simple carbohydrates. The disadvantage of boiled sweets, though, is the absence of valuable bioactive substances in their composition, such as vitamins, minerals, unsaturated fatty acids, or dietary fibre. A promising direction of current importance is the development of formulations and the creation of technology for manufacturing boiled sweets enriched with bioactive substances through the use of extracts of plant origin, in particular, extracts of secondary apple raw materials. In order to enrich the boiled sweets with bioactive substances, an extract of powder from the seed-containing cavities in the core of apples, a by-product of the preparation of apple crisps, can be added to the composition. Powdered seed-containing cavities of apples include components having a beneficial effect on health. The purpose of this study was to develop a recipe for boiled sweets using an alcohol extract of powdered apple cores with seeds, and to evaluate the sensory and physicochemical characteristics, as well as the composition of volatile substances in the resulting sweets. The powder extract was added in the amounts 4%, 8%, 12%, and 16% of the total amount of sugar and molasses. The results have shown that when an extract of powdered apple core with seeds is added, the acidity of the boiled sweets slightly increases, but the other physicochemical parameters of the finished products do not change significantly. When an extract of seed-containing apple cores is introduced into the caramel mass, boiled sweets are enriched with valuable trace elements, in particular, zinc and copper, and with other valuable bioactive components usually found in the stones or seeds of plants. These are tocopherols possessing antioxidant properties, and linolenic and arachidonic acids – essential polyunsaturated acids, myristic acid with antimicrobial properties, and betulinic acid with antibacterial, anti-inflammatory, and antiviral properties. The results obtained correlate well with the studies by other authors on the phytochemical value of apples, apple products, and by-products.
TOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY
(2022) V. Nykyforov, O. Novokhatko, S. Digtiar, O. Sakun, A. Tikhonova
The paper is devoted to the study of the toxicity levels of food additives by bioassay using Daphnia magna as model organisms. The directions and methods of research have been described. The toxicity of most food additives has been determined for the maximum permissible concentrations. The following widely used food additives have been tested: tartrazine (E102), sunset yellow (E110), azorubine (E122), Ponceau 4R (E124), indigo carmine (E132), brilliant blue (E133), sorbic acid (E200), potassium sorbate (E202), benzoic acid (E210), sodium benzoate (E211), formaldehyde (E240), sodium nitrite (E250), boric acid (E284), sodium isoscorbate (E316), citric acid (E330), phosphate Biophos 90 (E339), guar gum (E412), glycerol (E422), copper sulphate (E519), aspartame (E951), saccharin (E954). It has been proposed that the concentrations present in food products be used for bioassay of the additives Sodium Isoascorbate E316, Citric acid E330, Guar gum E412, Glycerol E422, the maximum concentrations of which are not prescribed in the Sanitary Rules and Regulations. The paper determines the acute and chronic toxic effects that each food additive under study produces on Daphnia magna. For tartrazine E102, sunset yellow E110, Ponceau 4R E124, and copper sulphate E519, no acute toxic impact was recorded, since the mortality of the model organisms did not exceed 25%. A synergistic effect of the use of popular combinations of food additives in various products has been revealed, namely that of: benzoic acid E210 and sorbic acid E200, sodium benzoate E211 and potassium sorbate E202, sodium nitrite E250 and sodium phosphate E339. The combination that caused the greatest lethality (more than 75%) during the bioassay was that of the additives E211 and E202. It has been established that all combinations of these food additives produce the greatest toxic effect, as compared with the toxic effect of individual additives. Further research in this direction has been proposed. The research results determine the need to reduce the maximum permissible levels of food additives that are currently in effect.
INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES
(2022) Zhivka Goranova, Zdravko Manev
Apple pomace, a by-product from apple processing industries, is a popular raw material, which has characteristics of a rich nutritional component, so its utilisation is of great interest. The purpose of this research was to study the effect of apple pomace on the textural characteristics and moisture and fibre contents of sponge cakes. Besides, the relationship between the properties under examination has been investigated. Rheology encompasses many characteristics of the product and plays a pivotal role in consumer acceptance. Rheology, in particular, considers the flow and deformation of bakery products. Sponge cakes were produced with wheat flour partially (by 15%, 25%, and 50%) replaced with apple pomace powder. The addition of 15% and 25% of apple pomace to sponge cakes leads to significant differences in the textural indicators, and with the addition of 50% of apple pomace, there is a maximum improvement in all textural characteristics. With an increase in the amount of apple pomace added, there is an increase in the content of fibre and moisture in the sponge cakes. Apple pomace is used as a valuable source of food fibre in the cake technology. The correlation analysis has found that fibre and moisture changes exhibit a strong correlation with rupture deformation and stickiness. Very strong and statistically significant dependence with a negative value has only been found between the moisture content and stickiness (r = ‑0.965, p<0.05). This statistically significant dependence shows that as the fibre content in sponge cakes increases, the stickiness values decrease due to the negative value of the Pearson coefficient (r = -0.965, p<0.05). From the correlation coefficients, it has been shown that the rupture force and deformation exhibit the same very strong and statistically significant correlation with the textural characteristics – rupture energy, hardness, gumminess, and compressive strength (r = 0.993, r = 0.984, r = 0.996, and r = 0.999, p<0.05). The Pearson correlation coefficients of rupture energy are positive and statistically significant in relation to hardness, gumminess, and compressive strength (r = 0.957, r = 0.983, and r = 0.992, p<0.05). These strong and statistically significant dependences are found between Pearson’s hardness coefficient on the one hand and gumminess and compressive strength on the other (r = 0.992 and r = 0.984, p<0.05).
INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS
(2022) D. Palamarchuk, M. Kozachenko, S. Sviatchenko
The yield and the quality of grain and groats have been determined for rice varieties belonging to different ripening groups: early-ripening Komandor and Yuzhanin, mid-ripening Ukraina 96, Vikont, Admiral, Magic, and Lotto, and late-ripening Fukushikiri, Giza 177, and Sakha 101. As to the quantitative indicators of grain quality, the highest total yield of groats (about 70%) was recorded for early-ripening Yuzhanin, and mid-ripening Lotto, and Magic. The whole kernel output (about 90%) was registered for early-ripening Yuzhanin, mid-ripening Lotto, Vikont, and Ukraina 96, and late-ripening Sakha 101. Early-ripening Yuzhanin and mid-ripening Lotto were distinguished due to high yields and high values of major quantitative characteristics of grain quality (total output of groats, output of whole kernels, 1000-kernel weight). Yuzhanin also had a high content of protein in grain. Groats of mid-ripening Lotto, Magic, Admiral and Vikont, late-ripening Fukushikiri and Giza 177, and early-ripening Yuzhanin had high culinary qualities due to their high volume increase index (when boiled). The structure of groats was the best in early-ripening Yuzhanin, late-ripening Giza 177 and Fukushikiri, mid-ripening Lotto, Magic, and Admiral. Early-ripening Yuzhanin, mid-ripening Lotto, Magic, and Admiral, late-ripening Giza 177 and Fukushikiri were distinguished due to their groats colour; mid-ripening Vikont, Magic, and Admiral, late-ripening Giza 177, and early-ripening Yuzhanin – due to the groats aroma; mid-ripening Lotto, Vikont, Magic, and Admiral, early-ripening Yuzhanin, late-ripening Giza 177 and Sakha 101 – due to their palatability. By the set of parameters indicating the culinary quality of groats (increase index, structure, colour, aroma, palatability), early-ripening Yuzhanin, mid-ripening Lotto, Admiral, Magic, and Vikont, late-ripening Fukushikiri and Giza 177 were higher than the reference variety Ukraina 96. The results of comprehensive assessment of yields, grain quality, and culinary qualities of the groats have allowed singling out two cultivars: early-ripening Yuzhanin and mid-ripening Lotto. They have been found valuable enough to be more widely used in the production of rice grain and groats. New rice lines with high culinary qualities of groats have been originated from crossing the varieties having high-quality groats, in particular, Yuzhanin and Lotto.
DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS
(2022) M. Mardar, I. Solonytska, S. Pambuk
The article considers the use of Quality Function Deployment methodology in the development of a new type of bread based on the technology of "deferred baking" of high nutritional value. The research identified the main consumer requirements for a new product that directly affect its technical characteristics. By using quality management tools (affinity diagram, tree diagram, benchmarking) the transformation of consumer desires into quantitative technical (design) characteristics of the product. The ranking of consumer requirements for a new type of bread is carried out, weighting factors are determined. A tree of product quality indicators characterizing the level of consumer satisfaction has been formed, and their compliance with regulatory requirements has been established. To transform the requirements of consumers into the parameters of the quality of expected products, a "Quality House" was built for the production of a new type of bread using the technology of "deferred baking". It is established that when developing a new product with high consumer properties, it is necessary to ensure the naturalness of the product through the use of natural additives and high-quality raw materials, which will lead to a product with high biological active substances content and extended shelf life. It will also solve a number of problems inherent in the technology of "delayed baking", and most importantly it will lead to the creation of a product with good organoleptic characteristics.
EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD
(2022) L. Mykhonik, І. Hetman, О. Naumenko
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough information on using cereal flours, structure-forming agents, and their combinations to manufacture bread with the minimum starch content. Baking tests in the laboratory have shown that in the technology of gluten-free bread with a high cereal flour content, it is advisable to use a combination of the structuring agents HPMC and xanthan gum in the amounts, respectively, 0.75% and 0.25% of the weight of the flour/starch mixture. This technological approach will allow achieving a high volume of bread, a smooth surface, and a well-developed, uniform, and thin-walled porosity of the crumb. Schemes of the dilution and production cycles of spontaneously fermented sourdough made from green buckwheat flour have been developed, and the specific features of preparation and the process parameters have been indicated. The sensory, biotechnological, and physicochemical characteristics of the quality of the finished sourdough have been investigated. Following the technological regulations developed, a high-quality semi-finished product was obtained, which could be further used in the production process. Laboratory tests in baking bread with the addition of the newly created spontaneously fermented buckwheat sourdough have shown results proving that it can be effectively used in the technology of gluten-free products. It has been established that the optimal percentage of sourdough in the recipe of buckwheat-rice gluten-free bread is 10–20% by weight of the flour/starch mixture. It has been proved that the sourdough can intensify acid accumulation processes in the dough and accelerate its maturation. The finished products had a pronounced taste and aroma as a result of the activity of lactic acid bacteria.
OPTIMISATION OF TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGHLY CONCENTRATED WORT FROM GRAIN RAW MATERIALS FOR BIOETHANOL PRODUCTION
(2022) S. Kovalchuk, Yu. Dolomakin
Bioethanol is one of the most promising alternatives to fossil fuels and can be produced from various renewable sources rich in carbohydrates. A priority direction of biotechnological research is the development of new resource-saving technologies of bioethanol production. For effective bioconversion of carbohydrate-containing raw materials into bioethanol, it is advisable to optimise the technological parameters of fermenting highly concentrated wort obtained from grain raw materials. Laboratory experimental studies of the samples according to the newly developed technology have helped to substuntiate the technological parameters of fermenting highly concentrated wort and establishing the regular patterns in how the ethanol concentration in fermented washes changes depending on the initial concentration of dry matter in the wort, the industrial yeast concentration, and the fermentation temperature. Grain wort was fermented with the osmophilic thermotolerant race of distiller’s yeast Saccharomyces cerevisiae DО–16 (IMB Y-5099) at 32–37°C. The initial concentration of dry matter was 26–30%. To optimise the technological parameters of the process of fermenting highly concentrated grain wort, an experiment was designed, which resulted in building mathematical models. To obtain the second-order regression equations in natural form, the basic level of each technological parameter of the process and its variability interval were determined. The mathematical model developed makes it possible to calculate the ethanol concentration depending on the initial concentration of the wort, the concentration of industrial yeast, and the fermentation temperature. Fermentation of highly concentrated wort for bioethanol production was optimised according to the equations of the mathematical model. It has been established that to synthesise the maximum alcohol concentration in washes using the highly concentrated wort fermentation technology, the wort concentration should be 30% of dry matter, the concentration of industrial yeast 40 million/cm³, and the temperature of the main fermentation 35°C.
BIOCHEMICAL COMPOSITION OF MILLET GRAIN AND ITS CHANGES DURING STORAGE
(2022) О. Gorlachova, S. Gorbachova, L. Kobyzeva, О. Suprun, N. Ilchenko, T. Sheliakina
The total fat content, the fatty acid composition of oil (11 fatty acids), and the total carotenoid content in grain of 8 millet varieties harvested in 2020–2021 have been investigated. The mean value of the total fat content in millet grain was 4.4±0.12%, and the varieties did not differ significantly in this parameter. The total carotenoid content averaged 6.7±0.94 mg/kg. The oil from modern millet varieties was notable for high contents of linoleic (62.4±1.32%) and oleic acids (25.1±1.67%), indicating their high nutritional value. The fatty acids in the millet grain were ranked in order of descending contents as follows: С18:2 > С18:1 > С16:0 > С18:0 > С18:2 > С24:0 > С20:0 > С16:1 > С22:0 > С20:1 > С14:1. A high content of linoleic acid in grain was recorded in the varieties Omriyane (63.6±0.07%), Sozh (62.7±0.34%), Yulin 1 (62.4±0.03%), Bila Altanka (62.8±0.04%), Kharkivske 57 (63.2±0.45%), and Zhodynske (63.3±0.31%). The varieties Sozh and Yulin 1 had an above-average content of oleic acid (26.1±0.19% and 26.0±0.01% respectively). The highest oleic acid content was observed in the variety Bohatyrske (28.5±0.15%). These data prove that high levels of linoleic and oleic acids can be combined in one genotype. The carotenoid content in the varieties Slobozhanske, Omriyane, Bila Altanka, and Yulin 1 was significantly higher than the mean value (by 0.6, 0.7, 1.1, and 0.5 mg/kg respectively). Correlation analysis has allowed determining genetic relationships between the total oils, carotenoids, and fatty acids of grain, and has shown weak to very weak correlations between their total contents. However, the oleic acid content was moderately and negatively correlated with the carotenoid content (r=-0.550) as well as with linoleic (r=-0.717), stearic (r=-0.574), eicosanoic (r=-0.590), and lignoceric (r=-0.533) acid contents. This means that breeding of high-quality millet cultivars is complicated. During long-term storage (5 years) of Kharkivske 57 grain, the total oil content decreased by 0.25%, but this change was not statistically significant. After the five-year storage, the carotenoid content decreased by 4.74 mg/kg. The acid value of oil in 2020 was 5.10 mg KOH/100 g of substance. After the five-year storage, it increased to 9.53 mg KOH/100 g of substance. No significant changes were observed in the quantity or quality of fatty acids in Kharkivske 57 oil. Nevertheless, the storage of millet grain was accompanied by a slight increase in palmitic, stearic, linoleic, linolenic, eicosanoic, eicosenoic, behenic, and lignoceric acids.

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